Ingredients

The following ingredients have 4 Servings
  • 450 g Hatch chile peppers (1 lb (approximately 10 - you can use as many peppers as you like). Washed and dried )
  • Any neutral oil (you can also use olive oil or avocado oil )
  • Salt

Instruction

  • Preheat the broiler to 425°F. Line a baking tray with foil.
  • Lightly coat the Hatch chile peppers with olive oil and a sprinkle of salt, and place them on the baking tray in a single layer. DO NOT overcrowd the pan.
  • Place the baking tray in the upper third of your oven, and roast for about 10 minutes, until the chile peppers start to blister and blacken.
  • Using tongs, turn the chile peppers over to roast on the other side for another 10 - 15 minutes.
  • When the chile pepper skins have blistered and blackened, remove from the oven.
  • Place the roasted Hatch chile peppers in a bowl (while hot), and cover with foil or plastic wrap and let the chile steam.
  • If you're using the chile right away, go ahead and peel them (when they're cool enough to handle), and use right away.
  • If storing, place the cooled chiles in vacuum bags and vacuum seal them. I store about 3 - 4 chile peppers in one bag to batch freeze them. Store in the freezer until needed. Thaw out in the fridge overnight when you're ready to use them.